Cooking thread

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Pomegranates :P
@QueenCold
Excessive use of lard and sugar is history.
The 50s was a scary time indeed.

Really, during the 1950s' turbulent politics, the world came the closet to nuclear war.

Though, lard does give fried dishes a distinct pleasant taste, aroma, and crispy texture that cannot be matched by vegetable fats. I think I should look into kosher schmaultz. Chicken fat, pretty much.

Olive oil is the main type of fat my family uses.
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@SeraphimDawn
False, actually. There's more sugar in processed foods than ever. They started replacing the fat with sugars in the 1960's. These days these sugars are often disguised with terms like "juice concentrate", "maltodextrine", "dextrose", "high fructose corn syrup", "agave nectar", "dextrin", "maltose", "molasses", "evaporated cane juice" and other such fancy descriptions. What I really just said is: "sugar", "sugar", "sugar", "sugar", "sugar", "sugar", "sugar", "sugar" and "sugar".
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Pomegranates :P
@QueenCold
I have plenty.
You see, my dad is obsessed with baking, roasting, and stewing. Basically, Northern Chinese cooking style. While my mom is more fond of Taiwanese, Korean, and Japanese cuisine. We don't eat to much spicy foods. They think flavourful foods are, "not good for you". Well yeah, if they contain too much sugar and fat. But they just simply don't like the pungent smell of cumin, which is a prominent spice used in Indian and Mexican foods.
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Pomegranates :P
@QueenCold
That is something those so called, "Japanese curries" seem to lack, along with the texture. It evolved form the kind of curry the British introduced a couple centuries ago. Once you've tried Indian curry, you probably would never go back to Japanese curry.

As for cooking, I just simply don't have the time nor the motivation to do so. I know, I'm being sort of a hypocrite for a person who wants to promote cooking. But life is life. Having to decide what to cook, is often the hard part, IMO.
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Okay, I guess.
Sliced chicken breast cooked in lemon juice with garlic, oregano and mustard, accompanied with soft rice cooked with potato, carrot and herbs.

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Pomegranates :P
@QueenCold
You can also substitute bamboo leaves with lotus leaves, like in Lo Mai Gai from Southern China or Banana leaves, like the Mexican Tamale.

Come to think of it. Both Tamale and zongzi are quite similar dishes. It's just that Tamale is mostly made with maize, while Zongzi, is mostly made with glutinous rice.

Lotus Roots
They work well in soups and stir fries. Vinegar lotus roots make great side dishes. They are sort of like potatoes, but firmer and crunchier.
Anonycat
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My Little Pony - 1992 Edition
Wallet After Summer Sale -
Friendship, Art, and Magic (2019) - Celebrated Derpibooru's seventh year anniversary with friends.
A Tale For The Ages - Celebrated MLP's 35th Anniversary and FiM's 8th Anniversary
An Artist Who Rocks - 100+ images under their artist tag
Not a Llama - Happy April Fools Day!
Artist -
The End wasn't The End - Found a new home after the great exodus of 2012

Okay, I guess.
@QueenCold
Cilantro, Perejil and apio. (Coriander, parsley and celery.)
It's just a little, must be chopped into tiny pieces and added in the same proportions, none must top the other.
Some red pepper and peas would be good as well.

Also, this is "Porotos con mazamorra" (Beans with grinded corn)


You can learn the recipe here: http://bearshapedsphere.blogspot.com/2010/01/porotos-granados-vegetarian-chilean.html

And since i'm already talking about chilean food…



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